Ep 6: Curry Night Recipe: Shami lamb kebabs
Episode 6 Curry Night
STARTER - Shami lamb kebabs with mint and yoghurt
sauce - Serves 4
1 small red onion, peeled
1 red chilli
Pinch ground cloves
1/2 tsp fennel seeds
1/2 tsp pink peppercorns (use green or white if pink are unavailable)
1 tsp turmeric powder
350g lamb mince
1 egg yolk
Medium sized bunch of mint
1 lime, zest and juice
200g natural yoghurt
Olive oil or groundnut oil
Chop the onion in quarters, deseed the chilli and place in a food processor with the ground cloves, fennel seeds, peppercorns, turmeric and half the mint. Season with a little salt and blend together.
Heat a couple of tablespoons of oil in a non-stick frying pan
Put the lamb mince in a large bowl and add the blended onion and spice mix. Add the egg yolk and mix well to combine. Shape the mixture into 8 small shami kebabs (patties).
Fry the kebabs for 3-4 minutes on each side until nicely coloured and cooked through.
To make the dip, chop the remaining mint and mix into the yoghurt with the lime zest.
Transfer the kebabs to a serving plate and squeeze the lime juice on top. Serve with the mint and yoghurt sauce.